Teriyaki Turkey Kebabs

Preparation and cooking time:   45 minutes

 Ingredients:

• 10oz (300gr) turkey tenderloin
• 8 large cherry tomatoes
• 8 large button or cremini mushrooms
• 1 medium zucchini (courgette), about 8″ (20cm)
• 1 large red onion
• 1 orange or red bell pepper
• 3 – 4 tbs Teriyaki sauce/marinade
• 8 skewers, if wooden soak in water
• Warm Peanut Sauce
• 1/3 cup peanut butter
• 2 tbs snipped fresh chives
• 1 tbs snipped fresh parsley
• 1 tsp chili powder
• 1 tsp sesame oil
• 1 tbs olive oil
• 2 tsp soy sauce
• 2 tsp lemon juice
• 1 tsp brown sugar 
• 1/3 cup chicken stock

Cooking the vegetables and turkey on separate skewers helps it all get done perfectly

 Instructions:

• Cut turkey into chunks, put into a bowl with the Teriyaki sauce. Stir to coat. 
• Cut pepper in half, then each half into 4 squares.
• Cut onion into 6 or 8 wedges.
• Clean mushrooms.
• Slice zucchini into 1/2″ (1.25cm) slices.
• Add pepper, mushrooms, onions and zucchini to bowl with turkey and stir gently. 
• Let marinate 15 – 60 minutes.
• When ready to cook:
• Put turkey, mushrooms and tomatoes onto 4 skewers, alternating.
• Put peppers, onions and zucchini on the other 4 skewers, alternating.
• Start to cook the vegetable-only skewers first, over indirect heat with the cover closed. 
• After about 7 minutes, lift cover and turn vegetables, moving over direct heat.
•  Add turkey skewers over direct heat.
•  Cook for 6 – 10 minutes, or until turkey is done. 
• Warm Peanut Sauce:
• Heat oils in small saucepan.
• Add chives and chili powder and sauté briefly.
• Add remaining ingredients and bring to a boil, stirring well to combine.
• Remove from heat and cover to keep warm.